Omelet with eggplants is exceptionally delicious, simple yet full of flavor. I don’t know about you, but I love dishes that taste good and are quick to make.
Today, I present a very simple eggplant omelet. A very hearty, complete dish that is also light. The eggplant omelet is really tasty and is prepared in no time. This omelet, paired with two slices of bread, becomes a complete and very enjoyable meal.
Let’s get cooking, enjoy the recipe. Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the eggplant omelet
- 4 eggs
- 2 tablespoons Parmigiano Reggiano DOP
- 1 eggplant (I used a round Purple eggplant)
- to taste Oil
Tools for the eggplant omelet
- 1 Pan
- 1 Bowl
Steps
Place a non-stick pan on the stove with a drizzle of oil and heat it up.
Add the eggplant cut into chunks, salt, and sauté for about 1 minute.
After this time, add half a glass of water, cover with the lid, and cook for 3-4 minutes.
Meanwhile, in a bowl, beat the two eggs with the cheese.
Add the eggplants inside, mix well, and then transfer everything to the non-stick pan (lightly oiled again).
Cover with the lid and cook 2-3 minutes per side.
Halfway through cooking, flip the eggplant omelet with the help of a plate.
Ready!
It’s perfect to enjoy hot or even at room temperature. I really hope you like this recipe!
It was a pleasure cooking with you. See you in the next recipe!
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Variations
To make the omelet even more tasty, you can add some crispy bacon. Just cook the bacon separately, let it brown for a few minutes, and then pour it into the egg and eggplant mixture before cooking.
